Slow Cooker Hungarian Goulash

This earned good ratings, I believe around a 2.5. My favorite comment was: "this tasted much better than it sounded."

2 Tbsp vegetable oil
2 lbs beef stew meat, cut into 1 inch pieces
1 large onion, sliced
1 can beef broth
1 can (6 oz) tomato paste
2 cloves garlic, chopped
1 Tbsp Worcestershire Sauce
1 Tbsp paprika
1 tsp salt
1/4 tsp pepper
1/4 cup cold water
3 Tbsp flour
1 green pepper, cut into strips
egg noodles

Heat oil in 10 in skillet over med/high heat. Cook beef approximately 10 minutes, stirring occasionally until brown (it doesn't have to be cooked through); drain and place beef and onion in slow cooker.

Mix broth, paste, garlic, Worcestershire sauce, paprika, salt, and pepper. Stir into the beef mixture. Cover and cook on low 8 hours or until tender.

Mix water and flour and gradually stir into beef (this is to thicken the sauce to your liking, I never use the whole mixture). Stir in the bell pepper. Cover and cook on high for 30 minutes. Serve over egg noodles.

*To freeze: Scoop into a freezer bag, cool, then freeze.
To re-heat: Thaw and warm it up in a skillet, or a couple hours on low in the slow cooker.